Tailgate Pasta Salad

Looking for a pasta-salad recipe for dinner? Then check out this veggie filled dish that’s easy to make and delicious to eat.

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Servings 6

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ingredients 12
Prep Time 25 min
Total Time 2 hr 25 min

Ingredients

Salad

8: oz uncooked gemelli or rotini pasta

1: medium zucchini, cut in half lengthwise, thinly sliced (2 cups)

1: can (14 oz) artichoke hearts, drained, chopped

1: cup cherry tomatoes, cut in half

4: oz fresh baby spinach leaves

1/2: cup chopped fresh basil leaves

Dressing

1/4: cup olive oil or vegetable oil

3: tablespoons red wine vinegar

1: teaspoon coarse-grained mustard

1: teaspoon salt

1/2: teaspoon pepper

1: garlic clove, crushed

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Directions

1 Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
2 Meanwhile, in small bowl, mix all dressing ingredients until well blended.
3 In large bowl, mix cooked pasta with remaining salad ingredients and 1/4 cup of the basil. Pour dressing over salad; toss until coated. Cover; refrigerate 2 to 3 hours to blend flavors.
4 Just before serving, sprinkle remaining 1/4 cup basil over top of salad.